Best 2 Chinese Water Chestnuts Recipes

**Chinese Water Chestnuts: A Culinary Delight**

Chinese water chestnuts, also known as matai or water caltrops, are an integral part of many Asian cuisines. These unique aquatic vegetables possess a crisp texture and a slightly sweet, nutty flavor, making them a versatile ingredient in various dishes. With their health benefits and culinary versatility, water chestnuts have garnered a prominent place in Chinese cooking. This article presents a diverse collection of recipes that showcase the diverse culinary applications of Chinese water chestnuts, from stir-fries and salads to soups and desserts.

Dive into the culinary journey with a classic stir-fry recipe that combines the crunch of water chestnuts with tender chicken, vibrant vegetables, and a flavorful sauce. If you prefer a refreshing and healthy option, the water chestnut salad with a tangy dressing and a medley of textures will tantalize your taste buds. For a comforting and savory dish, explore the water chestnut and pork soup, where the sweetness of the chestnuts harmonizes perfectly with the savory broth and tender pork.

Elevate your culinary skills with the water chestnut cake, a delightful dessert that combines the delicate flavor of water chestnuts with a soft and fluffy sponge. Surprise your friends and family with the unique and delicious water chestnut cookies, featuring a crispy exterior and a chewy, nutty interior.

Each recipe in this article has been carefully curated to highlight the unique characteristics of Chinese water chestnuts. Whether you're a seasoned cook or a culinary novice, these recipes offer a delightful exploration of flavors and textures. Discover the versatility of this remarkable ingredient and embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

LA CHOY CHINESE CHICKEN WITH WATER CHESTNUTS

La Choy Chinese Chicken With Water Chestnuts image

This recipe is from La Choy Simple Classics - Best Recipes cookbook. Both my husband and I enjoy it with white or brown rice.

Provided by Maureen in MA

Categories Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless chicken breast, skin removed
3 tablespoons cornstarch
1 tablespoon egg white, slightly beaten
1/2 teaspoon salt
1 1/2 cups low sodium chicken broth
2 1/2 tablespoons low sodium soy sauce
1 tablespoon sugar
1/4 cup peanut oil
1 (6 ounce) package frozen pea pods, thawed
1 teaspoon fresh gingerroot, minced
2 garlic cloves, minced
3 small tomatoes, quartered
1 (8 ounce) can sliced water chestnuts

Steps:

Cut chicken into bite-sized pieces. In medium bowl, combine chicken, 1 Tbsp cornstarch, egg white, and salt. Stir to coat. Refrigerate 15 minutes.
Meanwhile, in small bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar. Mix well and set aside.
Heat 2 Tbsp Peanut oil in wok or large skillet over medium high heat. Add chicken and stir-fry until no longer pink; remove and set aside.
Saute ginger and garlic in remaining oil for 1 minute. Add peapods and stir-fry until crisp-tender.
Add chicken and cornstarch mixture back into skillet. Cook, stirring constantly, until mixture thickens.
Serve immediately with rice or noodles.

CHINESE WATER CHESTNUTS

Chinese Water Chestnuts image

These appetizers are always the first to go. Flavors complement perfectly. From Just a Matter of Thyme cookbook. These can be assembled a day ahead and baked later.

Provided by DonnaColorado Johns

Categories < 60 Mins

Time 45m

Yield 30 appetizers, 15 serving(s)

Number Of Ingredients 7

Ingredients

2 (5 ounce) cans water chestnuts, drained whole
1/4 cup sugar
1 tablespoon brown sugar
1/4 teaspoon ginger
1/2 cup soy sauce
15 slices bacon
toothpick

Steps:

Mix sugars, ginger and soy sauce. Cut water chestnuts in half. Soak chestnuts in mixture for thirty minutes.
Cut bacon strips in half and wrap each chestnut with a piece of bacon.
Secure with toothpick.
Bake at 375 for 15-20 minutes in a baking dish.

Tips:

Choose fresh water chestnuts: Look for firm, plump chestnuts with a smooth, unblemished surface. Avoid any that are wrinkled, soft, or have brown spots.
Peel the water chestnuts before using: Use a sharp knife to make a shallow cut around the circumference of the chestnut, then use your fingers to peel off the skin.
Slice or chop the water chestnuts as desired: For most recipes, you can slice them thinly or chop them into small pieces. If you are using them in a stir-fry, slice them on the bias for a more attractive presentation.
Water chestnuts can be eaten raw or cooked: They are often added to salads, spring rolls, and other fresh dishes. They can also be stir-fried, roasted, or boiled.
Store water chestnuts in the refrigerator: Fresh water chestnuts can be stored in the refrigerator for up to two weeks. You can also freeze them for up to six months.

Conclusion:

Water chestnuts are a versatile and delicious vegetable that can be used in a variety of dishes. They are a good source of fiber, vitamin C, and potassium. They are also low in calories and fat. Whether you are using them in a stir-fry, salad, or spring roll, water chestnuts are a healthy and tasty addition to your diet.